Brownie Bottom Vanilla Cheesecake; sumptuously dark and fudgy chocolate brownie paired with a dreamily light and creamy vanilla cheesecake.

One should never have to choose between dishes.

Of course, I don’t mean this in advocacy of some of the chocolate-covered-deep-fried-cookie-dough-ice-cream-doughnut-cake-on-a-stick monstrosities that the filthy depths of the Instagram explore page produce. I simply mean that we should always keep our options open.

Sharing food, though controversial to many Brits, is one of the most wonderful and comforting parts of the human experience. Ordering three finger-food starters, just because they’re easier to grab from each others’ plates. Ordering two different main dishes and swapping them halfway through. Ordering just one dessert, two spoons, and always offering up the last mouthful (even when in reality you’d happily kill for it).

If you’re a brownie lover, these Quadruple Chocolate Brownies are for you!

Restaurants aside, this experience is even more wholesome and loving in your own kitchen. It doesn’t matter if it’s a cheese board made from the cheap offerings of your local corner shop, slurping each others’ noodles from an oil-slicked plastic tub, or equally devouring a couple of yellow-sticker chilled desserts while you complain about your day. It’s about that variety of flavours and textures. You can try yours and theirs. Have your cake and eat it.

That is the feeling that this Brownie Bottom Vanilla Cheesecake evokes.

The rich chocolatey depths of the brownie. The feather-light creaminess of the cheesecake. You don’t have to choose, you get both, and so does everyone else.

It’s the best mouthful of that brownie and ice cream order. It’s the last few spoonfuls of other peoples’ plates when they couldn’t eat another bite.

Now, I understand many may find the riddance of the biscuit base from a cheesecake rather blasphemous. Mother Maverick, for one, often eats the glistening butter-soaked crumbs from the spoon and then loses all interest in the actual cheesecake. This Brownie Bottom Vanilla Cheesecake recipe is by no means a slight on the biscuit base. It’s just a deeper, darker option for when you tire of the digestives.

We’ve found that this Brownie Bottom Vanilla Cheesecake holds up marvellously in the fridge. A biscuit base, in a baked or fridge-set cheesecake, can often absorb liquid and become soft or greasy. The brownie bottom develops an addictive gentle chewiness in the cold, melting like chocolate fudge in your mouth, almost becoming richer by the day.

The texture combination of this fudginess with an already-soft cheesecake was something I was initially skeptical of. Now, admittedly, I can’t stop eating it. The thick cheesecake almost feels like a cloud of gently-sweetened whipped cream atop the brownie. Neither overpowers or takes away from the other, they just melt together as in your (almost) dirtiest desires.

Speaking of dirty desires, have you tried this Biscoff Raspberry Cheesecake?

It remains simple in its construction, like any good fridge-set cheesecake. A little whisking of the brownie batter is the hardest graft you’ll have here, with the rest a simple assembly job. You can even flavour or decorate this Brownie Bottom Vanilla Cheesecake however you like. There is absolutely no expectation to stick to vanilla. You could add more chocolate, spices, caramel, spreads, fruit, nuts, anything you crave.

For this recipe you’ll need a standard 23 cm (9 inch) springform tin, the easiest tin to remove the cheesecake from! You can also grab an electric whisk and a good spatula to make this even simpler to create.

I hope you’ll love this recipe as much as we have. Stay safe, and share your food!

To save this Brownie Bottom Vanilla Cheesecake for later, pin the image below!

To make this Brownie Bottom Vanilla Cheesecake, simply follow the recipe below!